
Baby potatoes boiled, smashed flat, and grilled until crispy with roasted garlic and parmesan — crunchy on the outside, creamy within.
Prep
15 min
Cook
30 min
Total
45 min
Servings
6
Difficulty
Easy

Instructions
Roast the garlic
Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast on the grill at 400°F for 30 minutes until soft and golden. Squeeze out the cloves and mash into a paste.
Boil the potatoes
Boil baby potatoes in salted water until fork-tender, about 15 minutes. Drain completely and let cool for 5 minutes.
Smash them
Place each potato on a sheet pan and press down with the bottom of a glass or mug until flattened to about 1/2 inch thick. You want them cracked and rough-edged but still in one piece.
Pro tip: The rougher and more cracked the edges, the crispier they get on the grill.
Season
Mix olive oil with the roasted garlic paste and melted butter. Brush both sides of each smashed potato generously. Season with salt, pepper, and smoked paprika.
Grill until crispy
Grill the smashed potatoes directly on well-oiled grates over medium-high heat for 4-5 minutes per side until deeply golden and crispy on the edges.
Finish
Transfer to a platter. Immediately sprinkle with grated parmesan and chopped chives while still hot so the cheese melts slightly.
Serving Suggestions
Nutrition per serving
220
Calories
6g
Protein
12g
Fat
24g
Carbs
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